What To Cook: Warm Sage Vegetable Burgers
A great mid-week meal
Posted January 17th, 2013 by noelle |
I’m regularly on the lookout for quick meals. This eggless vegetable burger made with warm sage, crunchy nuts and vibrant carrots is a new go-to of mine. It’s quick to make and it’s also a meatless meal. Here in New York, health beauties are always looking to eat more meatless meals. They believe a few meatless meals each week helps to support vibrant skin and a healthy body. Learn more here.
Warm Sage Vegetable Burgers
Serving Size: 4 (350 calories per serving, with 1 English Muffin)
2 cups carrots, shredded
2 sprigs fresh sage, stems removed, roughly chopped
1/4 cup walnuts
1/4 cup slivered almonds
1 teaspoon thyme, dried
1 teaspoon oregano, dried
1 teaspoon paprika
1/4 teaspoon sea salt and pinch pepper
2 tablespoons butter or coconut oil
splash extra-virgin olive oil
for the assembly
4 English Muffins
1 cup baby spinach (optional)
Learn more about the better-for-you ingredients in this recipe:
- Chickpeas – Chickpeas are a member of the legume family. They are rich in fiber and are a popular source of protein in veggie-centric diets. One serving (1/2 cup) offers ~6g of protein .
- Sage – Sage has been embraced for many centuries to help treat ailments of aging, by improving memory and concentration. It is also embraced for its cleansing and purification properties. Learn more here.
In a small skillet over medium heat, add a splash of olive oil and sage leaves. When the sage leaves start to look slightly translucent turn off the heat. This should take ~2-3 minutes.
In a food processor, combine chickpeas, carrots, warm sage, thyme, oregano, paprika, salt and pepper. Pulse the mixture until you have a thick, chunky consistency. Transfer mixture into a bowl and fold the in walnuts and almonds. Form mixture into four patties and set aside.
In a large skillet over medium heat add the butter (or coconut oil). You’ll want a nice hot pan so you can get a good crust on the burgers. Add the patties and cook for 5 to 7 minutes until the bottoms begin to brown. Make sure not to flip the burgers too much or else they’ll fall apart!
Serve patties on a toasted English Muffin with a small handful of baby spinach. I like mine with a warm patty of butter and a pinch of salt. Enjoy!
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